Yogurt is a coagulated milk product obtained from fermentation by lactic acid bacteria (LAB), Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus [1]. Probiotic bacteria can tolerate acid and bile and can survive in the intestinal tract. Thus, they have a beneficial effect on intestinal function and offer health benefits such as decreasing cholesterol absorption, reducing blood pressure, and ameliorating intestinal disorders and chronic diseases[2].
Aronia (Aronia melanocarpa) berries, also known as black chokeberries, contain many bioactive compounds, including anthocyanins, carotenoids, fatty acids, flavonoids, phenolic compounds, and vitamins[3]. Aronia berries have received significant attention in recent years due to their antioxidant, anti-inflammatory, and anti-cancer activities, which are associated with a reduced risk of high blood pressure, cardiovascular diseases, and cancer[4].
A Classic Experiment to Measure Antioxidant Capacity in Yogurt with Added Aronia (Chokeberry) Juice
To prepare aronia yogurt, a mixture of market milk (450 mL) and skim milk (50 mL) was heated until boiling, then was cooled until it reached 30ºC. To the mixture, aronia juice and oligosaccharides were added at 0%, 1%, 2%, and 3%. The mixture was well-mixed and inoculated with 0.4% Kefir starter powder which consisted of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus lactis, and yeast as starters, and the mixture was incubated at 37°C for 24 h .
Antioxidant activity: The antioxidant activities of yogurt samples containing various amounts of aronia juice are shown in Table below. Aronia-containing yogurt samples had higher antioxidant activity than plain yogurt.
Total phenolic and flavonoid contents: the total polyphenol and flavonoid contents of yogurt fortified with different amounts of aronia juice after 24 h incubation.
Binmei Biotechnology Aronia Berry Extract
Aronia Berry Extract—known for its unique flavor and color—has taken the market by storm with its refreshing new trend. At the heart of this trend is Binmei Biotechnology’s success in removing the inherent bitterness from the raw material, allowing the delicate taste of Aronia berry juice to come through in its most natural form.
To overcome the challenge of bitterness, Binmei BioTechnology conducted extensive research and repeated experiments, eventually developing a unique de-bittering technology. The application of this technology makes Aronia berry juice taste refreshing, sweet, and smooth, with a lingering aftertaste.
Whether used as an accent in smoothie yogurt or as a colorant in foods, Binmei Biotechnology’s Aronia Extract adds a touch of alluring color to products, enhancing the overall sensory experience.
[1]Gahruie HH, Eskandari MH, Mesbahi G, Hanifpour MA. Scientific and technical aspects of yogurt fortification: a review. Food Sci Hum Wellness. 2015;4:1–8. doi: 10.1016/j.fshw.2015.03.002.
[2]Sanders ME. Probiotics. Food Technol. 1999;53:67–77.
[3]Kokotkiewicz A, Jaremicz Z, Luczkiewicz M. Aronia plants: a review of traditional use, biological activities, and perspectives for modern medicine. J Med Food. 2010;13:255–269. doi: 10.1089/jmf.2009.0062.
[4] Carvalho IS, Cavaco T, Brodelius M. Phenolic composition and antioxidant capacity of six artemisia species. Ind Crops Prod. 2011;33:382–388. doi: 10.1016/j.indcrop.2010.11.005.
[5]Linh Nguyen and Eun-Sun Hwang Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice. Prev Nutr Food Sci. 2016 Dec; 21(4): 330–337.
